Pigeon Peas - Tomato Curry

Pigeon Peas/Toor peas/ Togari kalu available plenty in the market. It is green and fresh. We can prepare many dishes using this peas. It is healthy, protein filled and energetic.

I have used here Pigeon Peas in the dal and it is an easy dish as usual. I feel that cooking should be easy and enjoyable and yummy. You need to have little love for cooking. So the food you cook and serve will be definitely yummy.
Let us see some benefits of eating Pigeon Peas/Toor dal in our diet.
Pigeon Pea is a good source of protein as I said earlier. It is a dietary fiber and contain vitamins, minerals like magnesium, potassium, copper, phosphorus, and manganese. Pigeon peas is low in saturated fat, cholesterol and sodium. The health benefits of using pigeon peas is, ability to stimulate growth. It does contain potassium and it helps to control and manage blood pressure, It helps to prevent anemia and boost heart health and improve digestion. Pigeon peas contain B Vitamins and Vitamin C. They help to prevent the storage of fat and boost overall energy levels.
Let us see the recipe Now:
No Onions  and No Garlic added in this Pigeon Peas - Tomato Curry" and you can use it for any special day, feast or festival. The curry goes well with chapatis, dosa, idli and plain rice.

Things Needed :

To Cook :
Pigeon Peas : 2 Cups
Toor Dal : 1 Handful
To Add :
Green chilly : 2
Pepper Pods : 3 to 4
Tomatoes : 2 ( Medium size)
Dry Ginger : 1/2 Teaspoon
Rasam Powder/Sambar Powder : 2 Teaspoons ( I used MTR Rasam Powder).
Goose berry : 2 (Optional)
Salt : As required
Coriander leaves : 2 Tablespoons
For Tempering /Seasoning
Mustard seeds : 1/2 Teaspoon
Urid Dal : 1/2 Teaspoon
Jeera /Cumin seeds : 1/2 Teaspoon (Optional)
Ingh/Asafoetida : A pinch
Curry Leaves : 6 to 8 Leaves
Oil : 1 Teaspoon
Ghee : 1 Tablespoon

Method :

1. Remove the pods of pigeon peas and wash it once. Wash toor dal. Cook both the legumes in pressure cooker/in a big cooking pan.

2. Wash and cut tomatoes, green chilly (slit in between) and coriander leaves into thin.

3. Crush pepper pods and keep it aside. Grate gooseberry and keep it aside.
4. Keep a pan on the fire and heat. Add oil and mustard seeds, urid dal and let mustard splutter.
5. Add jeera and ingh. Add cut green chilly and curry leaves. Fry for a second.
4. Add tomatoes and fry for 2 minutes. Add cooked dal and pigeon peas. Add crushed pepper.

5. Add salt, turmeric powder, dry ginger and mix it well. Let it cook for 2 minutes.

6. Add MTR Rasam powder and mix it nicely and cook for another 3 minutes.

7. Shift the curry to a serving bowl. Add grated gooseberry and coriander leaves.

8. Add a tablespoon of ghee and serve with hot plain rice/roti/chapati/idli/doa or poori

You can grate one or two gooseberry and put it in a bowl of thick curd and mix it nicely with coriander and salt. You can have this as one more side dish with the food.

Note :

Adding toor dal helps the curry to be thick and adds to the taste. Adding any brand of rasam/curry powder/sambar powder is optional. You can also add garam masala to the curry. Remember Garam Masala dries up the moisture in your body quickly and it is wise to use once in while. (healthy tip).
Adding lemon extract to the curry instead of gooseberry is optional.Taste differ. Adding fresh ginger gratings instead of dry ginger powder is optional. Adding onions or garlic to the curry is optional.
Time : 30 Minutes
Serves : 3 to  4.